Like fried chicken and good corn bread, oven drums are all about the crust. The key to Hot-Oven Drums is to get the skin working for you. Hot-Oven Drums are inspired by Nashville’s cultish hot pan-fried chicken that’s dusted-to-dredged in cayenne pepper. Proceed with caution! Here the skillet meets the oven. The bread crumbs, dry rub, and oil keep the Hot-Oven Drums crisp and the cayenne pepper, added right before cooking, lets you control the heat. Serve the drums just like chicken wings with ranch or blue cheese dressing and celery and carrot sticks. Eat them on your feet with a beer in the other hand and no worries about the red mess all over your face and hands.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.